Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         unsliced round loaves French or -- (2)
                        sourdough bread
     1/2  cup           nonfat sour cream
   8      ounces        Neufchatel cheese -- (1 package)
                        -- softened
   8      ounces        plain nonfat yogurt -- (1 carton)
     1/2  teaspoon      garlic powder
   1 1/4  cups          diced maple-glazed ham -- (6 ounces)
  10      ounces        frozen chopped spinach -- (1 package)
                        thawed -- drained and
                        -- squeezed dry
   2      ounces        diced pimento -- (1 jar) drained
   2      tablespoons   grated parmesan cheese

Preparation:

Slice off top fourth of loaves, using a large serrated knife. Hollow out bottom pieces, leaving a 1-inch-thick shell; reserve remaining bread. Place "bread bowls" on a baking sheet, and bake at 375F for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375F for 10 minutes or until dry. Combine sour cream, Neufchatel cheese, yogurt, and garlic powder in a bowl; beat at medium speed of a mixer until smooth. Stir in ham, spinach, and pimento. Divide mixture between the bread bowls, and sprinkle Parmesan cheese over spinach mixture. Bake at 375F for 30 minutes or until thoroughly heated. Yield: 3-3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce bread).